grow all the time. This flavorful ingredient can turn ordinary dishes into extraordinary surprises. From main dishes and sides to desserts and even appetizers, the list of options for cooking with wine is nearly endless.

Newcomers to the concept of cooking with wine, however, often have a lot of questions. It’s hard to tell from a lot of recipes what kind of wine would be best, how much to use and if a little experimentation might be in order. As at-home chefs become more comfortable with the prospect, many discover that wine can add an incredible level of pizzazz to almost any dish. The key is not being afraid to experiment.

Fortunately, there are some tips that can make cooking with wine a little less daunting for newcomers to this ingredient. They range from selecting the right wine for the dish to when it’s acceptable to experiment with a recipe.

How To Pick The Right Wine

The general rule of thumb to follow when a recipe calls for wine is to pick the color and/or variety recommended. Be mindful, however, that recipes almost always taste better when a table-grade wine is selected rather than “cooking” wine.  While there’s nothing necessarily wrong with cooking wines, the flavor and quality of even moderately priced table wines tends to be a whole lot better.

Ideally, most main dishes and side dishes can be created with a favorite red or white wine. White wines, such as Sauvignon Blanc, tend to work extremely well for sautéing chicken, seafood and some vegetables. Red wines, such as Chianti, are excellent for pork and vegetables. Cabernet Sauvignon is also an excellent red choice for cooking.

How Much Wine To Use

Keep in mind that the flavor found in wine-based cooking comes from the wine itself and not the alcohol. As wine is cooked down, the flavors will concentrate. This means it doesn’t necessarily take a lot of wine to produce an incredible dish.

To determine how much wine to use,  follow a recipe closely or even cut down on the amount somewhat. When experimenting with new dishes, remember that a little wine can go a very long way.

Tips For Experimentation

Even if a dish doesn’t call for wine, it can often be added to create a whole new flavor sensation. Some tips that can help with experimentation include:

• Just replace water with wine in favorite recipes, or substitute some of the water with wine
• Add only a tablespoon or two to dishes to get a flavor boost without an overpowering result – this works especially well with gravies
• Just use a favorite wine to baste meats with as they cook
• Before adding wine to a dish, heat it, but don’t let it come to a boil
• Avoid adding cold wine to meat as it can make it tough

About Serving Wine With Wine-Based Dishes

If the plan is to serve table wine with a wine-based dish, make sure to use the same wine for both purposes. This will produce a better overall flavor and prevent two different wines from competing for taste bud attention.

Cooking with wine is a time-honored tradition. Learning how to use this classic ingredient just takes a willingness to experiment.

Just because a wine bears a French name, doesn’t mean it was produced in one of this country’s famous wine-producing regions. And, just because a wine is technically made in a certain location doesn’t mean that’s where the grapes in the mix came from.

So, how can a wine lover easily discern where a particular vintage hails from?

There’s a trick to telling that’s found on most labels if a buyer knows what to look for. The “appellation of origin” will tell a great deal more about a wine than the location of the winery where it was produced.

This particular designation actually denotes the place where most of the grapes used in the bottle were grown. So, if a wine is produced in Florida, but its grapes come from the Napa Valley in California, the appellation of origin will likely say California. The appellation of origin can refer to the name of the country, the state, geographic region or even the county where the grapes come from. American regulations call for 75 percent of the grapes in a bottle to be grown in the listed location.

When the appellation of origin is known, it can tell a great deal about the wine in the bottle. This is especially so if information about the vintage is also known. The harvest location and year can help buyers discern such things as:

• The quality of grapes – It is a known fact that certain parts of the world produce better tasting wine grapes than others. A grape harvest from California, for example, is likely to offer higher quality than grapes grown in Georgia.
• The quality of the particular harvest – When the vintage is matched up with the origin of the harvest, serious buyers can look into the quality of that exact year’s grapes from the specific region. Even in the world’s best grape-producing regions there are good years and bad based on weather conditions.

Find out where the grapes in wine come from and a lot of information about the quality of the product becomes available. To do so, just look for the appellation of origin on the bottle.

Serious wine connoisseurs keep up with vintages like weather buffs watch the news. Beginners just developing an appreciation for wine, however, might not see the real value in paying attention to vintage. Many, in fact, wonder if it really matters at all.

The answer is yes and no. Vintage simply refers to the year in which the grapes used in a bottle of wine were harvested from the fields. While this might seem like a meaningless number all in all, it’s not. When the vintage is know, wine enthusiasts can tell a number of things about the product in the bottle without even tasting it. Depending on a buyer’s knowledge of wine and wine producing regions, the number can reveal:

• Information about the aging process – Different types of wines have different periods of time they are expected to age if the flavor is going to be of quality.  A decent Chenin Blanc, for example, might only call for a year of aging, whereas an excellent Cabernet Sauvignon could age for 15 years to reach its full flavor potential.
• Information about the flavor of the grapes – When the origin of the grapes is also known, vintage can tell wine lovers a whole lot about the flavor in the bottle. Certain weather conditions during a particular year’s growing season might produce exceptionally fine tasting wine grapes or even substandard ones. If a buyer follows the quality of weather during certain growing years, the vintage could reveal a great deal.
• Winery specific information – Some wineries have vintages that are of exceptional quality. When a buyer follows information about releases, the vintage on the bottle can mean a lot in regard to specific wineries and their production quality.

While vintage can play a role in telling about the quality of wine in a bottle, wine lovers just starting out don’t need to worry about what “critics” say so much. Go with a wine selection that meets personal taste and the vintage likely won’t matter at all.

Many would-be wine collectors shy away from this rewarding hobby out of fear the costs will run too high. While certain vintages might set a buyer back a bit, wine storage doesn’t have to be a big-ticket concern.

Wine lovers really don’t have to spend thousands of dollars installing specialty made cellars to protect their favorite bottles from the elements. When budgeting matters, there are some exceptional alternatives that cost less than most people realize.

There are a few things to consider when coming up with a budget storage area for wine. First of all, wine should be stored out of direct sunlight. The darker the area, generally the better. Try to avoid large fluctuations in temperature and humidity. The range of temperatures wine should between 45 and 65 degrees Fahrenheit.

So, what can the budget-minded do to protect their purchases and ensure a good flavor when a bottle is opened?

Here are some wine storage ideas that don’t cost a bundle:

• Counter storage – if only a few bottles will be purchased at any given time, a counter rack can work fairly well.  Make sure the rack allows for bottles to be stored on their sides and that it is kept out of direct sunlight. Ideally, try to place wine racks in the coolest room in a home and preferably one without harsh exposure to the sun during the day. Do keep in mind the temperatures in a home are not likely to fall in the ideal range, but for short-term storage this solution can work quite well.
• Mini-cellars – There are special refrigerators meant to store wine that don’t cost as much as many people think. Some models cost under a few hundred dollars and provide optimum internal conditions for the storage of wine above ground.

Storing wine doesn’t always call for a special cellar and a huge investment. When budgets matter, there are alternatives that work extremely well.

Just because a bottle of wine doesn’t cost an arm and a leg doesn’t mean it is going to offer a substandard flavor or experience. There are many wines available for well under $50 a bottle that make extraordinary choices for special occasions, dinners and parties.

The reality is that most wines produced around the world are offered in the “moderate” price range. This involves wines that sell for between $10 and $80 a bottle. The types of wine available in this classification include every color and flavor imaginable. From very good reds to super dry whites and sensationally sweet dessert wines ,the options in this range generally astound and many offer exceptional taste belying their low price points.

There are a variety of reasons why selecting an affordable table wine is a wise choice to make. Other than the ability to pinch a few pennies, affordable wines can deliver an amazing range of flavors. These are just a few of the reasons why even a “budget” priced wines might be priced that way even if they offer award-winning tastes:

Special Purchases

Some very good wines are available at budget pricing simply because the importer or retailer was able to make a special purchase. Wineries, like all other businesses, will often offer discounts to purchasers who buy in bulk. The savings realized in the purchase is often passed on to customers as a result.

Up-And-Coming Wineries Offer Excellence For Less

It takes a long time for a winery to earn a reputation that fetches a high price per bottle. Many wineries might have solid reviews, but just won’t ever reach the pinnacle of pricing for whatever reason.

While a Chateau Lafitte might sell for several hundred dollars a bottle, most wineries just don’t have this recognition or pricing pull. In an effort to raise their brand names and value per bottle, up-and-coming wineries will often charge a lower prices for their vintages. As their wines earn accolades and their brand star rises, the pricing might increase accordingly.

There is a benefit involved in trying lower-priced wines from up-and-coming or new wineries. It is found in the fact that many of these businesses are, in fact, striving to earn solid reputations. This means they will go above and beyond to produce wines that offer an incredible flavor so they can gain a following. If they are successful, they might find themselves with a brand that fetches a higher price down the road.

Some Wineries Strive For Overall Value

There are wineries located in wine-producing countries all over the world that work very hard to produce excellent wines at lower prices. They strive to offer taste and value both in every bottle they sell. From small wineries in the Napa Valley to wine producers in France, Spain, Germany and beyond, these labels produce very good wines, but set their price points lower by design.

Just because a wine doesn’t fetch $100 a bottle doesn’t mean that it’s not a good wine. There are a variety of reasons why budget brands are well worth exploring. Some very good flavors are available on the budget market just waiting for enthusiasts to give them a try.

When true epicurean delight is desired from a meal, having the right wine pairing is a must. Beef lovers will find they are not limited in their options. Red wines, however, do make the grade for pairings more often than their white counterparts.

Generally, the idea behind pairings is to select wines that compliment the food being served. A good wine will ultimately bring out the flavor of the food more readily and will not compete with it or overpower it. When the right pairing is made, every bite and every sip will offer incredible flavor sensations.

So, what wines can beef lovers pair with their favorite dishes?

Here are some fairly common beef-based dishes and the wines that tend to suit them more readily:

• Most steaks – Steaks such as porterhouse, New York strips and filet mignons go very well with cabernets and red Bordeaux. Malbec and Grenache can also be served with most beef dishes.
• Top sirloin – This cut of steak is best served with a good merlot. This wine, however, can be used as a great pairing for just about any beef dish if other varieties of wine are not available.
• Beef bourguignon – This dish, as the name suggests, should be served with a pinot noir or burgundy wine.
• Pot roast – Zinfandel works beautifully with this more laid-back roast style. This wine is also an excellent choice for pairing with gourmet hamburgers.
• Veal – This type of delicate, young beef is where white wines really come into play. Chardonnay is a good choice for most veal dishes. Pinot grigio, however, tends to suit parmigiana a bit better.

Beef dishes are very well suited for pairing with wine. It is important to make sure the wine selected brings out the flavor of the dish rather than overpowering it. Do remember if cooking beef in wine, the best pairing choice is the same wine used in meal preparation.

Wine enthusiasts have their own language that newcomers might not fully understand. While beginning tasters may know what they like and why they like it, they often find themselves at a loss for words on how to explain the flavors they experience.

One of the most common terms that newcomers will come into contact with is “body.”  Wines are often described as full-bodied, medium-bodied and light-bodied.

So, what do these terms mean and what the heck does having a “body” have to do with wine?

In wine circles, the word body refers to a wine’s substance. The “thicker” it happens to be, the more full bodied a wine is. This term refers to how a wine feels in the mouth, how it swirls in a glass and even how “rich” the flavor is.

Full-bodied wines have the consistency of milk in many cases and will fall down a glass in sheets, clearly showing some clinginess. Medium-body vintages are lighter, but will still show some clinging. In the case of medium-bodied wines, the wine swirled in a glass will break off into streaks or legs, rather than sheets. Light-bodied wines do not cling and often have the consistency of water.

The body of a wine can also impact the flavors. For example:

• Full-bodied wine – This will typically be a darker wine that has a strong, rich and robust flavor.  Port wine is a good example. Keep in mind that some white wines are often described as full, or fuller bodied. Sauvignon Blanc is an example.
• Medium-bodied wine – This type of wine generally offers an abundance of flavor without feeling too heavy in the process.  Many red wines fall into this class, such as Merlot and Chianti.
• Light-bodied wine – Light-bodied examples tend to be smoother and have a consistency very much like water. Riesling is a good example.

Body simply describes the thickness and robustness of a wine. The thicker and bolder, the fuller it happens to be.

Acids
Acids give wine tartness. Several acids are in the grape before fermentation, and others arise afterward. Acids often make a wine seem “crisp” or “refreshing.”

Appellation of Origin
You might see this phrase on a wine label. It denotes the place where most of the grapes used in the wine were grown. An appellation of origin can be the name of a country, state, county or geographic region. Federal regulations require that at least 75 percent of the grapes must be grown in the named appellation of origin.

Aroma
General descriptive term used for the smell of a wine…e.g. fruity,spicy,earthy

Astringency
The degree of astringency (how much a wine makes your mouth pucker) depends upon the amount of tannin a wine has absorbed from the skins and seeds of the grapes. A moderate amount of astringency is desirable-it creates a lovely flavor-in many red wine types.

Balance
A wine has balance when its elements are harmonious; when no one part dominates. Acid should balance against sweetness; fruit should balance against oak and tannin; alcohol balances against acid and flavor.

Body
The density or viscosity of wine: thin, light, medium, or full-bodied.  Body can be seen in how a wine clings to a glass when the wine is swirled.

Bouquet
Not to be confused with aroma of a wine, this refers to the scent a wine develops over time.